A granola shot that goes down like bourbon and lands like a health upgrade. We bring Gita, the founder of Gut BFF, into the studio with Gabby to taste three flavors, Honey Glow, Apple Cinnamon Raisin, and Chocolate Peanut Butter, and dig into the big idea behind the crunch: 20 different plant ingredients per bag, designed to help you get closer to the 30-plants-per-week guideline from the American Gut Study.

Gita shares how food-first changes helped her navigate insulin resistance and post-COVID cholesterol concerns, and why prebiotics plus probiotics beat supplements alone. Think of probiotics as seeds and prebiotics as fertilizer; feed both and you generate short-chain fatty acids that support immunity, brain energy, digestion, and overall wellness. We get practical about how people really eat granola, on yogurt for texture, by the handful at 4 p.m., or as a lighter cereal, while calling out what makes this different from the usual sugar bombs: popped ancient grains for clean crunch, nuts and seeds for fiber and protein, and restrained sweetness that lets flavor win.

If you’re building a consumer brand, there’s a playbook here. Bootstrapping forced fast feedback loops, farmers markets, yoga studios, sampler three-packs, while an FDA-inspected regional facility bridged the scary gap between home production and big co-pack runs. We talk pricing, local retail rollout, and smart timing for a raise, plus how to scale without losing quality or shelf life. There’s also a cultural shift powering demand: Gen Z is leaning into gut health and clean labels, not just because of dietary restrictions like celiac or alpha-gal, but because they want snacks that feel good and actually taste great.

By the end, you’ll know which flavor stole the show, how to hit your plant diversity goals without overthinking breakfast, and why taste is the most underrated health strategy. Try the sampler, top your favorite yogurt, and tell us your winner.

Subscribe, share with a friend who lives on “healthy” snacks, and drop a review with your flavor pick, what should the next berry be?

Bourbon on the table, big ideas in the air. We sit down with an award-winning filmmaker who left Southern California for Northwest Arkansas and break down, step by step, how a small, collaborative community can grow into a real film hub. Between a honey-finished Buffalo Trace taste test and a few jabs at our missing co-hosts, we dig into the practical levers that matter to creators and investors alike: Arkansas’s cash rebate incentive, easy access to locations, and a surprisingly deep bench of crew.

Scott shares the creative and business blueprint for his contained thriller, In Memoriam, a character-driven story about a daughter who uses memory tech to visit her comatose father and uncovers a painful truth. We talk budgets in the $500k–$600k range, how to stretch locations, and why pre-sales and smart casting can make or break indie projects. Then we lay out a realistic distribution ladder: streaming-first to control P&A, limited theatrical to build earned media, and a pathway to wider release once the data supports it. If you’re curious how films really get financed and sold in today’s market, this is a candid, usable playbook.

We also explore Scott’s second engine: construction site storytelling. Think solar time-lapse cameras snapping every ten minutes, drone passes with graphic overlays, and monthly and quarterly edits that double as investor updates and sales content. It’s a smarter alternative to one-and-done drone tours, giving builders live jobsite views and a narrative asset that wins the next RFP. Toss in a priceless Apple-era anecdote—yes, a “Hate it” email from Steve Jobs—and you’ve got a conversation that blends craft, commerce, and community.

Join us for a grounded look at filmmaking from Bentonville: incentives, crews, distribution strategy, and the creative grit it takes to ship. If you enjoy this kind of inside-the-industry breakdown, follow the show, share it with a friend who loves movies or bourbon, and leave a quick review to help others find us.

What if clean eating didn’t mean bland food, complicated meal prep, or $15 drive‑thru compromises? We sit down with Stu of Stu's Clean Cooking, a veteran who shed 100 pounds and turned his personal transformation into a fast‑growing meal company that serves up real food at real‑world prices. He breaks down the simple framework that actually sticks: whole ingredients, smart portions, and options you’ll want to eat again tomorrow.

We get candid about the science and the traps. Stu explains why insulin control matters, how ketones help mobilize fat, and where “keto” goes wrong when it becomes candy with a label. Then we walk through the menu—from brisket mac and pork carnitas to quinoa bowls—showing how “healthy” and “kind of healthy” lanes keep adherence high without sacrificing flavor. The kicker: most meals land in the 500–700 calorie range, with protein front and center, and prices starting at $6.99 when you buy in bulk.

Behind the scenes, Stu's mechanical mind fuels consistency. He builds custom smokers, sizes veggies to reheat evenly, and runs separate protein smokers to protect celiac and alpha‑gal customers. We talk storefront strategy, delivery options, workplace freezer stocking, and why a central kitchen keeps costs down. He also opens up about the limits of scaling without USDA certification, the frustration of being ineligible for SNAP despite offering nutrient‑dense meals, and how community support and transparent labeling win trust.

If you want practical nutrition that fits a busy life—keto without the gimmicks, macros without the math headache, and frozen meals that actually taste fresh—this conversation is your playbook. Try the app, grab a dozen, and make better your default choice. If you enjoyed this, follow the show, leave a rating, and share it with a friend who’s ready to trade fast food for real fuel.

A caramel-apple bourbon toast opens the door to a story that hits harder than cinnamon: growing up in a restrictive church, feeling unseen, and transforming that past into a mission to build belonging at scale. Our guest—known to thousands as “Queenie B”—breaks down how a simple idea became a million-view movement that helps singles connect and small businesses grow without buying ads.

We unpack the playbook behind Queenie Connects, the singles social group that ditched awkward first dates for low-pressure events and genuine conversation. The formula is refreshingly human: when you stop selling and start hosting, people relax, show up as themselves, and make real connections. That approach spilled into entrepreneurship with the NWA Networking Alliance—now rebranding to Hive Networking—a public Facebook group engineered for organic reach, authentic intros, and thoughtful moderation. In just five weeks: 6,300 members, one million views, and a long list of owners reporting viral posts and new customers.

You’ll hear why public groups amplify discovery, how moderation standards transform “ads” into stories people actually share, and why the hive metaphor matters: everyone contributes, everyone benefits. We talk sponsorships that feel like partnerships, virtual-first access for time-strapped founders, and the surprising power of giving comments before asking for clicks. From prom gowns for teens to collaborations with Fashion Week and cultural institutions, this is community-building as a growth engine—practical, generous, and wildly effective.

If you’re curious about organic marketing, authentic networking, and turning strangers into supporters, this conversation hands you the blueprint. Subscribe, share with a friend who runs a small business, and tell us: what authentic story are you ready to post next?

The smell of fresh bread can change a life. Our guests from Great Harvest NWA share how a spur-of-the-moment lunch on a road trip, followed by a snowy trek to Montana, led them to trade corporate titles for early mornings, warm ovens, and a bakery that already feels like a Bentonville staple. Their why comes through fast: fresh-milled Montana wheat, no preservatives, house-made dressings, and the freedom to create within a “freedom franchise” model that invites personal flair and genuine hospitality.

We dig into the details food lovers care about: the Baja Chipotle turkey that regulars swear by, cinnamon rolls and cinnamon chip bread that sell out, salted vanilla honey butter you’ll want on everything, and a scone that single-handedly rewrote what a scone can be. They talk through dietary realities with honesty—how they handle egg-free or dairy-free requests, why gluten-free bread isn’t feasible in a flour-filled bakery—and share smart conveniences like a drive-thru, strong rewards, online ordering, and delivery via DoorDash, Uber Eats, and Grubhub. Seasonal fans get a preview too: cranberry swirl bread, stuffing bread, and rolls ready for Thanksgiving tables, plus a sourdough starter winging in from Montana with a community naming twist.

What really stands out is the community heartbeat. Regulars already have names and stories. Ambassadors show up unprompted, passing menus to fly fishing clubs and bringing new friends every week. The team is building something that feels local because it is—owners on-site, young staff learning real service, and a space designed for conversation as much as convenience. We also look forward: how to scale to Fayetteville and beyond without losing the vibe that makes this place special, and what it takes to keep quality high while getting faster.

Hungry yet? Check the hours, scan the menu, and plan your first visit or delivery. If you enjoy this conversation, subscribe, share it with a friend who loves great bread, and leave a quick review—what should they name their sourdough starter?

Imagine tasting a single barrel so good that you try to convince the distillery to bottle it under a different label. That happened to us with a Rock Hill Farms barrel sample, and it became the spark for a wide-open conversation about how great whiskey actually gets made, picked, and shared.

We bring you into the room for private selections at Buffalo Trace, Four Roses, and Nashville Barrel Co., comparing barrel proof to bottled proof and exploring why some bourbons sing at 100–103 proof while others demand the full, fiery ride. We break down a standout two-year honey cask from Nashville, no added honey, just a Beam-made bourbon resting in a honey-seasoned barrel, delivering a fragrant, balanced sweetness that feels like “cheating at bourbon” without crossing into liqueur territory. Along the way, we tackle unicorn culture, blind tasting reality checks, and the very real logistics behind allocated drops, including how a historic flood slowed bottling lines and why the three-tier system can stretch timelines.

You’ll also hear how our club runs: fair lotteries for pick trips, open communication with a growing waitlist, and travel traditions that turn a selection into a story, charter hops into Frankfort and Bardstown, Nashville hoops weekends, and Guthrie picks capped with dinner over the OKC skyline. We preview a stacked lineup: Stagg, Four Roses private selection, 1792 rarities, Larceny Barrel Proof, EH Taylor Single Barrel, and a craft red wheat barrel proof, while returning to the core truth: single barrels have no friends to hide their flaws, which is exactly why the best ones feel unforgettable.

If you love bourbon for the flavor, the hunt, and the people you share it with, this one’s for you. Hit play, subscribe for more deep pours and real talk, and tell us: which bottle would you bring to a desert island?

If you’ve ever stared at a $6,000 unicorn behind glass and wondered how anyone actually tastes it, you’ll feel right at home here. We pull back the curtain on a thriving Bentonville bourbon scene where access comes from community, not luck, complete with a speakeasy barn, disciplined barrel selections, and a 100-member club designed to share costs, spread knowledge, and raise glasses together.

Mike Hodges walks us through building a space where bottle shares and curated tastings bring people together. He breaks down the math that turns a single $150 bar pour into an evening where twenty people sample multiple legendary bottles and enjoy dinner, all while learning their palates. Then JS Bull takes the baton, detailing how he structured a legally clean, no-profit bourbon club capped at 100 members so every barrel yields at least one bottle per person. Thanks to local relationships with major distilleries, the club’s first-year lineup includes Weller Full Proof, Nashville Barrel Company Honey Cask, Rock Hill Farms private selection, and an Elijah Craig Barrel Proof that snaps from cinnamon candy to elegant oak.

Along the way, we get practical: how real barrel picks differ from mailed vials, why you should smell everything before tasting barrel proof, how age and warehouse floors shape flavor, and what to do when a dusty cork disintegrates mid-pour. We also talk brand profile consistency versus single barrel uniqueness, how to avoid overpaying on the secondary market, and why the best bottles are often the ones you share.

Pour something you’re curious about and dive in with us. If this conversation sparks ideas or makes you rethink how you chase bottles, follow the show, share it with a bourbon-loving friend, and leave a quick review so more people can find it.

Borrowed coffee cups, a sherry-finished pour, and a market plot twist: we crack open Horse Neck’s Kentucky Bourbon and unpack why the bourbon world suddenly feels upside down. We’re joined by our resident spirits pro to translate tasting notes into plain English, orange marmalade, licorice, toasted oak, and that cherry-friendly finish, and to explain why this bottle works neat, with a splash, or in an old-fashioned.

From there, we zoom out. Shelves that were bare a year ago now show Buffalo Trace by the case. E.H. Taylor and other favorites are popping up at or near MSRP. Meanwhile, several distilleries have paused production because inventory on hand can meet demand in the near term. That’s the X-point: a glut from years of aggressive barreling meeting consumer downtrading in a wobbly economy. We talk through what that means for pricing, secondary markets, and why some bottles may sit longer in oak, potentially turning good whiskey into great whiskey over the next few years.

If you’re tired of the bourbon chase, you’re not alone. Reposado, Añejo, and extra Añejo tequilas, especially additive-free standouts, are winning over bourbon palates with ex-bourbon barrel character and clearer value. Rum is a dark horse too, with well-aged, ex-American oak releases offering caramel, spice, and depth without the bourbon premium. We share practical strategies: build relationships with independents, test “walk by” labels you’ve ignored for years, and follow a simple rule of thumb, hold treasured allocations, buy quality value now, and skip panic selling.

If you enjoyed this, subscribe, leave a review, and share it with a friend who still thinks everything good is only behind the counter. What bottle are you hunting, or rediscovering, this week?